Squash Soup (silken tofu version)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.9
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.6 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.7 g

View full nutritional breakdown of Squash Soup (silken tofu version) calories by ingredient

Number of Servings: 6


    2 acorn squash*, cooked (baked or microwaved)
    *could use other orange squash
    1 onion
    1T ginger root, whole slices (remove before blending)
    1t thyme
    pinch nutmeg
    dash paprika (NO pepper)
    3c water
    1 pkg mori-nu xtra firm silken tofu


The tofu may look curdled if frozen. Simply blend to smooth the soup.


Fry onions and spices in olive oil. Add to squash and add water, heat. Remove ginger root. Process with tofu in a blender until smooth. Reheat if necessary.

To microwave 2 acorn squash: wrap halves in plastic wrap and microwave on high 13-16 minutes, turning every 5 minutes. Let stand 6 minutes.

Serving Size: 1/6 recipe

Number of Servings: 6

Recipe submitted by SparkPeople user DONNAGENZMER.